Lentil Bolgonese Recipe

A hearty, flavorful, and plant-based twist on the classic Italian dish.

Yield: 4 Servings

Ingredients

For the Sauce:

  • 2 tbsp olive oil
  • 1/2 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup red bell pepper (chopped)
  • 2 tbsp tomato paste
  • 2 cups vegetable broth (more as needed)
  • 1 cup dried green or brown lentils, rinsed
  • 1 can (14 oz) crushed tomatoes (or diced tomatoes, blended)
  • 1 tbsp Worcestershire sauce, vegan
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp smoked paprika
  • ½ tsp red pepper flakes (optional, for heat)
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper

For Serving:

  • 12 oz (340 g) spaghetti or your preferred pasta
  • Fresh parsley or basil, chopped (for garnish)
  • Vegan Parmesan cheese (optional)

Instructions

  1. Cook the Aromatics:
    • Heat olive oil in a large skillet or saucepan over medium heat.
    • Add the diced onion and carrot. Sauté for 5–7 minutes, stirring occasionally, until softened.
    • Add the minced garlic, oregano, basil, paprika, and red pepper flakes. Cook for 1 more minute until fragrant.
  2. Add the Red Bell Pepper & Tomato Paste:
    • Stir in the chopped red bell pepper and cook for 2 minutes.
    • Stir in the tomato paste and stir to thoroughly combine. Cook for 1 minute.
  3. Add Vegetable Broth, Lentils, Tomatoes, Worcestershire Sauce, Salt & Pepper:
    • Add the vegetable broth, lentils, crushed tomatoes, Worcestershire sauce, salt and pepper.
  4. Simmer the Sauce:
    • Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 25–30 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.
    • If the sauce becomes too thick, add a splash of vegetable broth or water as needed.
  5. Cook the Pasta:
    • While the sauce simmers, cook the pasta according to package instructions. Drain and set aside.
  6. Combine and Serve:
    • Toss the cooked pasta with the lentil Bolognese sauce or serve the sauce on top of the pasta.
    • Garnish with fresh parsley or basil and a sprinkle of vegan Parmesan cheese, if desired.

Tips:

  • Texture Variation: For a smoother sauce, blend half of the sauce using an immersion blender before adding it back to the pan.
  • Make Ahead: The sauce can be made in advance and stored in the fridge for up to 4 days or frozen for up to 3 months.
  • Gluten-Free Option: Serve with gluten-free pasta or over zucchini noodles.